Cooking Light, April 2013 page 70

Updated December 07, 2012
Credit: Johnny Autry; Styling: Cindy Barr

Since multiple recipes appear on page 70, select the one(s) you want to save, share or create a shopping list for, here.

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Chicken Cutlets with Tarragon-Mushroom Sauce

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Chicken Cutlets with Tarragon-Mushroom Sauce Recipe

Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.

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Quinoa with Toasted Pine Nuts

Credit: Johnny Autry; Styling: Cindy Barr

Quinoa with Toasted Pine Nuts Recipe

Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.

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Snap Pea and Radish Sauté

Credit: Johnny Autry; Styling: Cindy Barr

Snap Pea and Radish Sauté Recipe

Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.

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